Chickpea Humus traditional middle eastern with red swirl.
Try with your pasta or make a taco spread and add your favorite veggies.
Humus with Red swirlPrint Recipe
- Chickpea/garbanzo beans cooked and blended.
- 1 whole lemon juice
- 2 tbsp heap full tahini (sesame paste)
- 1/2 teaspoon salt and a bit
- 1 tbsp coriander or basil pesto
- 1 large paprika roasted and blended into a paste.
- 1/2 extra virgin olive oil for serving
- 1 tbsp smoked paprika for serving
- Fresh parsley or coriander for garnish and serving
After cooking chickpeas and pass it through a sieve to separate and collect the water, the liquid is called Aquafuba. That can be used for cake making or other sauces.
Place chickpea, in a bowl of water and rub them together to peel the skin (this step is optional, that will create a lovely creamy texture).
Drain the garbanzo beans and transfer them to a food processor. Blend them alone until they become a smooth paste-like, you will have to scrap down on the sides of blender as needed.
Add the lemon juice, tahini, olive oil, pesto, salt, and blend for about 5 minutes until smooth. Taste and adjust flavors as per your liking by adding more lemon juice or salt.
Once well-blended spoon the hummus onto a plate or bowl, and spread the hummus.
After roasting paprika, peel the skin off and blend it smooth and spread paprika over humus to create swirls with the back of a spoon.
Drizzle with olive oil, sprinkle with smoked paprika and fresh parsley. Serve cold or at room temperature.
You can use just plain cooked chick peas which will being to sprout after 24 hours which is a healthier option or use the cooked chickpea beans.